image-2I lunched last week at Soleil in Buckhead for the first time in a couple of years. The restaurant's quality took a dive after owner/chef Jacques Hourtal sold it. I received an e-mail last week that announced revision of the lunch and dinner menus.

So my friend Brad and I checked out lunch last Friday. Our first shock was the garish, orange-trimmed plastic that...

Walking through the aisles of the grocery store last night, I was thrilled to see giant boxes of pomegranates, bins of brown chestnuts and big, beautiful oranges. They were like signs of cold weather to come.

Apparently, though, more than Mother Nature wants to get in on the premonitions: In addition to the seasonal produce, the grocery store was stocked with products already...

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string(3595) ""Strength is the capacity to break a chocolate bar into four pieces with your bare hands — and then eat just one of the pieces." — Judith Viorst
Although I'm supposed to think about ghosts and goblins during Halloween, I always think about the teeth-rotting candy I collected door-to-door until my parents forced me to stop. I pouted fiercely. Granted, I was 15, but I'm short, so I thought I could avoid discovery.
As an adult, I boycott Halloween, opting for swilling wine with friends rather than facilitating the fattening of today's youth. My fun comes in pairing up different kinds of chocolate — gourmet, of course — with various wines. This turns Halloween into an adult holiday, and I can wallow in sugar highs like the little ones.
The Aztecs of Central America discovered the chocolate delicacy as we know it by mixing their native cocoa bean with water to create a highly coveted beverage. Today, these intensely bitter beans are fermented, roasted and ground up to produce what we call cocoa. Add some fatty components and sugar, and you have chocolate.
The types of chocolate vary according to the percentage of cocoa solids they contain. White chocolate contains no cocoa solids, so many countries don't consider it chocolate at all. Frankly, I don't either. The waxy taste never seemed worth the calories. Milk chocolate, defined by 10 percent to 20 percent cocoa solids and more than 12 percent milk solids, is the sweetest of them, followed by semisweet, which has 40 percent to 62 percent cocoa. Bittersweet can have anywhere from 60 percent to 90 percent and can really make your mouth dry out at those higher levels. I lean toward the bittersweet end of the spectrum. Whether that's a reflection of my temperament, I don't know, but I love the dark stuff.
But to pair or not to pair chocolate with wine? I've determined, over the years, that red wine matches better with chocolate, but I hadn't figured in whites much. In a recent experiment, we tried Scharffen Berger milk, Scharffen Berger 62 percent semisweet, Ghirardelli citrus-flavored 60 percent dark, Scharffen Berger 70 percent and Scharffen Berger 82 percent bittersweet chocolates with a variety of wines, from riesling to zinfandel.
Surprisingly, the milk and the orange semisweet enhanced the fruitiness of the dry riesling, completely changing the flavor profile of the wine. A lively, ripe yet dry merlot from Paso Robles also drank well with the same chocolates. Oregon pinot noir loved the bittersweet treats, as did the California cabernet sauvignon. But the best wine for all of these chocolates? A white dessert moscato from St. Supery. Bar none. The sugars matched each other perfectly, allowing all the flavors to show their strength.
The wines that didn't fly were disappointing, since they are some of my favorites: syrah, zinfandel, petite sirah and brut sparkling wine. But keep in mind that food and wine pairings often depend on the actual wine itself and not on a varietal. Use this as a guide for your Halloween activities and have fun.
Recommended Wines
•Wild Horse 2004 Merlot Paso Robles (California) SW = 2. $20. Roses on the nose, with a perfumey black cherry, chocolate flavor. Goes down way too easily. ****
•2003 Duo Cabernet Sauvignon Merlot Maipo Valley (Chile) SW = 1. $14. Deep, dark roasted cherries, with a musty, muddy smell. Also has a bit of the green pepper essence, which prevents me from loving it. ** 1/2
Sweetness (SW) rating is out of 10, 10 being pure sugar. * (star) rating is out of 5, 5 being wine nirvana."
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string(3579) ""Strength is the capacity to break a chocolate bar into four pieces with your bare hands -- and then eat just one of the pieces." -- Judith Viorst
Although I'm supposed to think about ghosts and goblins during Halloween, I always think about the teeth-rotting candy I collected door-to-door until my parents forced me to stop. I pouted fiercely. Granted, I was 15, but I'm short, so I thought I could avoid discovery.
As an adult, I boycott Halloween, opting for swilling wine with friends rather than facilitating the fattening of today's youth. My fun comes in pairing up different kinds of chocolate -- gourmet, of course -- with various wines. This turns Halloween into an adult holiday, and I can wallow in sugar highs like the little ones.
The Aztecs of Central America discovered the chocolate delicacy as we know it by mixing their native cocoa bean with water to create a highly coveted beverage. Today, these intensely bitter beans are fermented, roasted and ground up to produce what we call cocoa. Add some fatty components and sugar, and you have chocolate.
The types of chocolate vary according to the percentage of cocoa solids they contain. White chocolate contains no cocoa solids, so many countries don't consider it chocolate at all. Frankly, I don't either. The waxy taste never seemed worth the calories. Milk chocolate, defined by 10 percent to 20 percent cocoa solids and more than 12 percent milk solids, is the sweetest of them, followed by semisweet, which has 40 percent to 62 percent cocoa. Bittersweet can have anywhere from 60 percent to 90 percent and can really make your mouth dry out at those higher levels. I lean toward the bittersweet end of the spectrum. Whether that's a reflection of my temperament, I don't know, but I love the dark stuff.
But to pair or not to pair chocolate with wine? I've determined, over the years, that red wine matches better with chocolate, but I hadn't figured in whites much. In a recent experiment, we tried Scharffen Berger milk, Scharffen Berger 62 percent semisweet, Ghirardelli citrus-flavored 60 percent dark, Scharffen Berger 70 percent and Scharffen Berger 82 percent bittersweet chocolates with a variety of wines, from riesling to zinfandel.
Surprisingly, the milk and the orange semisweet enhanced the fruitiness of the dry riesling, completely changing the flavor profile of the wine. A lively, ripe yet dry merlot from Paso Robles also drank well with the same chocolates. Oregon pinot noir loved the bittersweet treats, as did the California cabernet sauvignon. But the best wine for all of these chocolates? A white dessert moscato from St. Supery. Bar none. The sugars matched each other perfectly, allowing all the flavors to show their strength.
The wines that didn't fly were disappointing, since they are some of my favorites: syrah, zinfandel, petite sirah and brut sparkling wine. But keep in mind that food and wine pairings often depend on the actual wine itself and not on a varietal. Use this as a guide for your Halloween activities and have fun.
__Recommended Wines__
•Wild Horse 2004 Merlot Paso Robles (California) SW = 2. $20. Roses on the nose, with a perfumey black cherry, chocolate flavor. Goes down way too easily. ****
•2003 Duo Cabernet Sauvignon Merlot Maipo Valley (Chile) SW = 1. $14. Deep, dark roasted cherries, with a musty, muddy smell. Also has a bit of the green pepper essence, which prevents me from loving it. ** 1/2
Sweetness (SW) rating is out of 10, 10 being pure sugar. * (star) rating is out of 5, 5 being wine nirvana."
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string(3925) " halloween 2020 Pairing wine with chocolates can be a real treat 2006-10-25T04:04:00+00:00 Corkscrew - Sweeten your halloween ben.eason@creativeloafing.com Ben Eason Taylor Eason 1223731 2006-10-25T04:04:00+00:00 "Strength is the capacity to break a chocolate bar into four pieces with your bare hands — and then eat just one of the pieces." — Judith Viorst
Although I'm supposed to think about ghosts and goblins during Halloween, I always think about the teeth-rotting candy I collected door-to-door until my parents forced me to stop. I pouted fiercely. Granted, I was 15, but I'm short, so I thought I could avoid discovery.
As an adult, I boycott Halloween, opting for swilling wine with friends rather than facilitating the fattening of today's youth. My fun comes in pairing up different kinds of chocolate — gourmet, of course — with various wines. This turns Halloween into an adult holiday, and I can wallow in sugar highs like the little ones.
The Aztecs of Central America discovered the chocolate delicacy as we know it by mixing their native cocoa bean with water to create a highly coveted beverage. Today, these intensely bitter beans are fermented, roasted and ground up to produce what we call cocoa. Add some fatty components and sugar, and you have chocolate.
The types of chocolate vary according to the percentage of cocoa solids they contain. White chocolate contains no cocoa solids, so many countries don't consider it chocolate at all. Frankly, I don't either. The waxy taste never seemed worth the calories. Milk chocolate, defined by 10 percent to 20 percent cocoa solids and more than 12 percent milk solids, is the sweetest of them, followed by semisweet, which has 40 percent to 62 percent cocoa. Bittersweet can have anywhere from 60 percent to 90 percent and can really make your mouth dry out at those higher levels. I lean toward the bittersweet end of the spectrum. Whether that's a reflection of my temperament, I don't know, but I love the dark stuff.
But to pair or not to pair chocolate with wine? I've determined, over the years, that red wine matches better with chocolate, but I hadn't figured in whites much. In a recent experiment, we tried Scharffen Berger milk, Scharffen Berger 62 percent semisweet, Ghirardelli citrus-flavored 60 percent dark, Scharffen Berger 70 percent and Scharffen Berger 82 percent bittersweet chocolates with a variety of wines, from riesling to zinfandel.
Surprisingly, the milk and the orange semisweet enhanced the fruitiness of the dry riesling, completely changing the flavor profile of the wine. A lively, ripe yet dry merlot from Paso Robles also drank well with the same chocolates. Oregon pinot noir loved the bittersweet treats, as did the California cabernet sauvignon. But the best wine for all of these chocolates? A white dessert moscato from St. Supery. Bar none. The sugars matched each other perfectly, allowing all the flavors to show their strength.
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Recommended Wines
•Wild Horse 2004 Merlot Paso Robles (California) SW = 2. $20. Roses on the nose, with a perfumey black cherry, chocolate flavor. Goes down way too easily. ****
•2003 Duo Cabernet Sauvignon Merlot Maipo Valley (Chile) SW = 1. $14. Deep, dark roasted cherries, with a musty, muddy smell. Also has a bit of the green pepper essence, which prevents me from loving it. ** 1/2
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string(1906) " 2002-10-30T05:04:00+00:00 What are your plans for Halloween? ben.eason@creativeloafing.com Ben Eason Jeff Slate 1306476 2002-10-30T05:04:00+00:00 Herman Munster: Me and Lily are going to go to the graveyard out back, and we're going to watch the moon, look at some graves, hang out at the graveyard and say hello to some old family members. We have a big party going on at 1313 Mockingbird Lane this year. We have a girl named Marilyn. She didn't turn out quite as pretty as the rest of the family. We still love her, but she's not as pretty. But there are a lot of people out there who had horrible, horrible parents — I guess because their faces are very deformed. I can't believe the horror I see.Audrey Hepbird: I like Audrey Hepburn, and I have these shades that look like her. But my face looks like a bird, so I'm Audrey Hepbird, not Audrey Hepburn. I am the most beautiful bird, but the other Audrey is a beautiful woman. She's hot. I've seen Breakfast at Tiffany's four or five times with different girls. It's a chick movie, and I like chicks. The movie is funny. Moon River is nice, too. I'll be working on Halloween, but I'm ready to go anywhere where there's sexy women wearing provocative outfits.Elizabeth I: This year may be a bit confusing with Halloween on Thursday. I'll celebrate this past weekend, on Wednesday and Thursday and this coming weekend. And any woman that did what I did in a man's world and faced the challenges I did must be awe-inspiring. But I never want any special treatment. I love meeting the masses, being with the people. And I did create the whole new industry for fashion. I do prefer the way Bette Davis portrayed me in the movies rather than the other, newer movies; I'm old school. She left more to the imagination, and was more direct and bitchy. 0,0,10 13009756 1239077 What are your plans for Halloween? "
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Herman Munster: Me and Lily are going to go to the graveyard out back, and we're going to watch the moon, look at some graves, hang out at the graveyard and say hello to some old family members. We have a big party going on at 1313 Mockingbird Lane this year. We have a girl named Marilyn. She didn't turn out quite as pretty as the rest of the family. We still love her, but she's not as pretty.... | more...

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It's that time. Halloween tchotchkes pop out of the woodwork, costumed kids beg for candy at your door. Just for fun this year, plop down on a lawn chair with your plastic pumpkin filled with candy, grab a glass of wine and harang the SpongeBob and Monsters Inc. characters passing in the street.
But what to drink with Halloween candy? I can't say this was an easy question to answer, but it was a queasy one. Mixing various candy together with several types of wine in one stomach proved not a job for the diabetic or the weak at heart, but a necessary one to warn readers of the do's and don'ts.
Since there are no traditional guidelines when pairing candy with wine, we started with nothing but ideas and opinions. I didn't think any white wine would complement our selection of candy since white wines have too much acidity to match well with sweeter items. Sauvignon Blanc proved too acidic, but a slightly sweeter, less acidic Chenin Blanc surprised us by matching perfectly with cherry and watermelon Jolly Rancher chews.
You might ask what "matching perfectly" means. When wine and food complement each other, it's like a great couple. No flavor characteristic gets overshadowed by either party, and imperfections are balanced out. For instance, drinking a bold, tannic Cabernet with a salt-seasoned steak creates a wonderful flavor combo, since the salt suppresses the bitterness in the wine, allowing the fruit to show through.
The fruit in the Chardonnay, traditionally a difficult wine to match with food, shimmied up affectionately to the candy corns.
When we delved into the red wines, that's when the fun began. Reese's, with its chocolate and peanut butter coupling, proved the most difficult candy to mate, but the Oregon Pinot Noir came close, as well as the Argentinean Malbec. Mounds, the coconut item for the tasting, loved everything in the lighter red category. The fruity, California Merlot and the French Beaujolais tasted really spectacular with the dark chocolate coating and soft, sweet coconut. Cabernet Sauvignon also liked the dark chocolate of the Mounds.
Snickers was tough, because of the funky peanut addition. Salty peanuts are really best with beer, but add chocolate and "nougat" (whatever the hell that is), and you've got an alcoholic beverage dilemma. The best pairing, which still kinda sucked, was the California Cabernet. Even though the salt in the peanuts helped tame the tannins, the chocolate threw it off. If your candy of choice is Snickers, stick with sparkling wine.
So, if you want to be super-sophisticated in front of the little costumed tots, drink a sparkling wine or Champagne with the treats. The tart sweetness will balance out pretty much any candy — or any dish for that matter — making friends with all parties. The other adults will be wildly jealous as you savor every bite of your caramel-filled Milky Way.
corkscrew@creativeloafing.com
b>
Recommended Wines:
2001 Callaway Chenin Blanc ($8) Great value in a slightly sweeter, pineapple aroma wine. Chenin Blanc is a relatively unknown grape rising in popularity because it complements Asian and Indian foods so well. And it's great with Jolly Ranchers.
2001 Georges DuBoeuf Regnie ($14) Bigger than most Beaujolais and boasting more alcohol than most. Light on the tongue with plenty of cherry fruit and fun. This wine was a Mounds pleaser.
2000 Barnwood Cabernet Sauvignon ($18) The only way to describe this beautifully luscious wine is sexy. Big cherry flavor with a few tannins to bite back. It loves dark chocolate. Amazing value.??
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__It's that time. __Halloween tchotchkes pop out of the woodwork, costumed kids beg for candy at your door. Just for fun this year, plop down on a lawn chair with your plastic pumpkin filled with candy, grab a glass of wine and harang the SpongeBob and Monsters Inc. characters passing in the street.
But what to drink with Halloween candy? I can't say this was an easy question to answer, but it was a queasy one. Mixing various candy together with several types of wine in one stomach proved not a job for the diabetic or the weak at heart, but a necessary one to warn readers of the do's and don'ts.
Since there are no traditional guidelines when pairing candy with wine, we started with nothing but ideas and opinions. I didn't think any white wine would complement our selection of candy since white wines have too much acidity to match well with sweeter items. Sauvignon Blanc proved too acidic, but a slightly sweeter, less acidic Chenin Blanc surprised us by matching perfectly with cherry and watermelon Jolly Rancher chews.
You might ask what "matching perfectly" means. When wine and food complement each other, it's like a great couple. No flavor characteristic gets overshadowed by either party, and imperfections are balanced out. For instance, drinking a bold, tannic Cabernet with a salt-seasoned steak creates a wonderful flavor combo, since the salt suppresses the bitterness in the wine, allowing the fruit to show through.
The fruit in the Chardonnay, traditionally a difficult wine to match with food, shimmied up affectionately to the candy corns.
When we delved into the red wines, that's when the fun began. Reese's, with its chocolate and peanut butter coupling, proved the most difficult candy to mate, but the Oregon Pinot Noir came close, as well as the Argentinean Malbec. Mounds, the coconut item for the tasting, loved everything in the lighter red category. The fruity, California Merlot and the French Beaujolais tasted really spectacular with the dark chocolate coating and soft, sweet coconut. Cabernet Sauvignon also liked the dark chocolate of the Mounds.
Snickers was tough, because of the funky peanut addition. Salty peanuts are really best with beer, but add chocolate and "nougat" (whatever the hell that is), and you've got an alcoholic beverage dilemma. The best pairing, which still kinda sucked, was the California Cabernet. Even though the salt in the peanuts helped tame the tannins, the chocolate threw it off. If your candy of choice is Snickers, stick with sparkling wine.
So, if you want to be super-sophisticated in front of the little costumed tots, drink a sparkling wine or Champagne with the treats. The tart sweetness will balance out pretty much any candy -- or any dish for that matter -- making friends with all parties. The other adults will be wildly jealous as you savor every bite of your caramel-filled Milky Way.
[mailto:corkscrew@creativeloafing.com|corkscrew@creativeloafing.com]
b>
____Recommended Wines:____
__2001 Callaway Chenin Blanc ($8) __{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_empty.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_empty.gif"} Great value in a slightly sweeter, pineapple aroma wine. Chenin Blanc is a relatively unknown grape rising in popularity because it complements Asian and Indian foods so well. And it's great with Jolly Ranchers.
__2001 Georges DuBoeuf Regnie ($14) __{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_empty.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_empty.gif"} Bigger than most Beaujolais and boasting more alcohol than most. Light on the tongue with plenty of cherry fruit and fun. This wine was a Mounds pleaser.
__2000 Barnwood Cabernet Sauvignon ($18) __{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_full.gif"}{img src="http://atlanta.creativeloafing.com/images/stars_empty.gif"} The only way to describe this beautifully luscious wine is sexy. Big cherry flavor with a few tannins to bite back. It loves dark chocolate. Amazing value.??
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string(3930) " Scary attempts mixing wine with candy 2002-10-23T04:04:00+00:00 Corkscrew - Halloween sugar rush ben.eason@creativeloafing.com Ben Eason Taylor Eason 1223731 2002-10-23T04:04:00+00:00
It's that time. Halloween tchotchkes pop out of the woodwork, costumed kids beg for candy at your door. Just for fun this year, plop down on a lawn chair with your plastic pumpkin filled with candy, grab a glass of wine and harang the SpongeBob and Monsters Inc. characters passing in the street.
But what to drink with Halloween candy? I can't say this was an easy question to answer, but it was a queasy one. Mixing various candy together with several types of wine in one stomach proved not a job for the diabetic or the weak at heart, but a necessary one to warn readers of the do's and don'ts.
Since there are no traditional guidelines when pairing candy with wine, we started with nothing but ideas and opinions. I didn't think any white wine would complement our selection of candy since white wines have too much acidity to match well with sweeter items. Sauvignon Blanc proved too acidic, but a slightly sweeter, less acidic Chenin Blanc surprised us by matching perfectly with cherry and watermelon Jolly Rancher chews.
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When we delved into the red wines, that's when the fun began. Reese's, with its chocolate and peanut butter coupling, proved the most difficult candy to mate, but the Oregon Pinot Noir came close, as well as the Argentinean Malbec. Mounds, the coconut item for the tasting, loved everything in the lighter red category. The fruity, California Merlot and the French Beaujolais tasted really spectacular with the dark chocolate coating and soft, sweet coconut. Cabernet Sauvignon also liked the dark chocolate of the Mounds.
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corkscrew@creativeloafing.com
b>
Recommended Wines:
2001 Callaway Chenin Blanc ($8) Great value in a slightly sweeter, pineapple aroma wine. Chenin Blanc is a relatively unknown grape rising in popularity because it complements Asian and Indian foods so well. And it's great with Jolly Ranchers.
2001 Georges DuBoeuf Regnie ($14) Bigger than most Beaujolais and boasting more alcohol than most. Light on the tongue with plenty of cherry fruit and fun. This wine was a Mounds pleaser.
2000 Barnwood Cabernet Sauvignon ($18) The only way to describe this beautifully luscious wine is sexy. Big cherry flavor with a few tannins to bite back. It loves dark chocolate. Amazing value.??
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string(1470) "BELA (LUGOSI), HOLLYWOOD:
My celebrations will not be ruined at all. Bad things happen all the time. You get over it and move along. I lost two friends up there and they'll be missed, but I'm going to celebrate Halloween as if they were here. People should go out and see the shows and have fun. Don't let anything stop you. Halloween is the best holiday of the year. It's like Christmas but better. I'm a very creepy-looking man. You don't need any makeup to scare people when you're Bela.
BRIDE OF FRANKENSTEIN, GERMANY:
It doesn't dampen my enthusiasm. It's a fun time of year for everybody to act a little silly and eat lots of candy. I think it will alleviate people's stress to dress up and have a good time. People want to take their mind off of all the terrible things that are happening. I'm one of the first spooky ladies in movies. There's not too many of us. There's me, Elvira, Vampira. But I'm an original. I'm the perfect mix of beauty and horror.
COCHISE, NORTH DAKOTA:
Yeah. It's too bad. It's too tragic. How are you going to celebrate right this minute? There's just not much enthusiasm to have a big time. But of course I sometimes see that side of life anyway. They call me a crape hanger. New business opens and I say, 'How long is it going to last?' But maybe by Christmas it will be different. I'm Cochise. I'm a great warrior. I'm the Indian chief that wears glasses. I'm farsighted so I have to wear them to shoot the arrows. u??
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My celebrations will not be ruined at all. Bad things happen all the time. You get over it and move along. I lost two friends up there and they'll be missed, but I'm going to celebrate Halloween as if they were here. People should go out and see the shows and have fun. Don't let anything stop you. Halloween is the best holiday of the year. It's like Christmas but better. I'm a very creepy-looking man. You don't need any makeup to scare people when you're Bela.
__BRIDE OF FRANKENSTEIN, GERMANY:__
It doesn't dampen my enthusiasm. It's a fun time of year for everybody to act a little silly and eat lots of candy. I think it will alleviate people's stress to dress up and have a good time. People want to take their mind off of all the terrible things that are happening. I'm one of the first spooky ladies in movies. There's not too many of us. There's me, Elvira, Vampira. But I'm an original. I'm the perfect mix of beauty and horror.
__COCHISE, NORTH DAKOTA:__
Yeah. It's too bad. It's too tragic. How are you going to celebrate right this minute? There's just not much enthusiasm to have a big time. But of course I sometimes see that side of life anyway. They call me a crape hanger. New business opens and I say, 'How long is it going to last?' But maybe by Christmas it will be different. I'm Cochise. I'm a great warrior. I'm the Indian chief that wears glasses. I'm farsighted so I have to wear them to shoot the arrows. u??
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string(1764) " 2001-10-24T04:04:00+00:00 Will recent events dampen your enthusiasm for Halloween? ben.eason@creativeloafing.com Ben Eason Jeff Slate 1306476 2001-10-24T04:04:00+00:00 BELA (LUGOSI), HOLLYWOOD:
My celebrations will not be ruined at all. Bad things happen all the time. You get over it and move along. I lost two friends up there and they'll be missed, but I'm going to celebrate Halloween as if they were here. People should go out and see the shows and have fun. Don't let anything stop you. Halloween is the best holiday of the year. It's like Christmas but better. I'm a very creepy-looking man. You don't need any makeup to scare people when you're Bela.
BRIDE OF FRANKENSTEIN, GERMANY:
It doesn't dampen my enthusiasm. It's a fun time of year for everybody to act a little silly and eat lots of candy. I think it will alleviate people's stress to dress up and have a good time. People want to take their mind off of all the terrible things that are happening. I'm one of the first spooky ladies in movies. There's not too many of us. There's me, Elvira, Vampira. But I'm an original. I'm the perfect mix of beauty and horror.
COCHISE, NORTH DAKOTA:
Yeah. It's too bad. It's too tragic. How are you going to celebrate right this minute? There's just not much enthusiasm to have a big time. But of course I sometimes see that side of life anyway. They call me a crape hanger. New business opens and I say, 'How long is it going to last?' But maybe by Christmas it will be different. I'm Cochise. I'm a great warrior. I'm the Indian chief that wears glasses. I'm farsighted so I have to wear them to shoot the arrows. u??
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BELA (LUGOSI), HOLLYWOOD:
My celebrations will not be ruined at all. Bad things happen all the time. You get over it and move along. I lost two friends up there and they'll be missed, but I'm going to celebrate Halloween as if they were here. People should go out and see the shows and have fun. Don't let anything stop you. Halloween is the best holiday of the year. It's like Christmas but...

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"On Halloween night," he chuckles, "you'll walk through this to get into the Echo Lounge!"
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Although the details are being kept secret, Stacy reveals that among the Echo-cist's retro features will be a "girl-to-gorilla" transformation booth. Patrons will enter the club not through the front door, but through its side lounge. First, however, they must pass through an immense maze constructed in its parking lot. "Only after that," Stacy explains, "will they be allowed in, to deal with the mayhem inside."
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Jim Stacy, creator of the legendary Star Wars-theme rock band Grand Moff Tarkin, switches off his power drill and stands back to admire a massive new prop created for his most ambitious project yet. He grins proudly as he gestures at the 11-foot high wooden skull.
"On Halloween night," he chuckles, "you'll walk through this to get into the Echo Lounge!"
With a production budget rumored to be...

Mark, Atlanta:
I'm the Crimson Ghost. I loved the movie and it's my favorite band's Misfits logo. I loved all those old black-and-white horror movies with Bela Lugosi and Boris Karloff. Halloween was like my Christmas. I always loved to throw spiders at my Mom and other people who were really scared of them. Every year of my life I have dressed up for Halloween.
Gouda, Atlanta:
My Mom made...